![Linseed crackers with mutabbal beitinjan (eggplant dip) Linseed crackers with mutabbal beitinjan (eggplant dip)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/4A719511-135E-492E-8BCC-0CF166F1FD0D/Derivates/06D000E2-1CF8-4048-A76B-CBA5313D869D.jpg)
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Linseed crackers with mutabbal beitinjan (eggplant dip)
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Ingredients
Mutabbal beitinjan (eggplant dip)
- 1 eggplant (approx. 400 g), cut into halves lengthways and skin pricked all over with a fork
- 3 garlic cloves, unpeeled
- 50 g olive oil, plus extra for drizzling
- 1 tbsp lemon juice
- ½ tsp sea salt, to taste
- 1 - 2 pinches ground black pepper, to taste
- 40 g pitted Kalamata olives
- 1 tsp ground cumin
- 3 sprigs fresh flat-leaf parsley, leaves only
- 20 g tahini (see Tips)
- 30 g natural yoghurt
Flaxseed (linseed) crackers
- 230 g flaxseeds (linseeds)
- 30 g onion
- 1 garlic clove
- 100 g red capsicum, deseeded and cut into quarters
- 100 g green capsicum, deseeded and cut into quarters
- 400 g tomatoes, cut into quarters
- 4 sun-dried tomatoes, drained
- 250 g water, room temperature
- 2 tsp dried Italian herbs
- ½ tsp sea salt, to taste
- pomegranate arils, for garnishing
- Nutrition
- per 1 portion
- Calories
- 2553.8 kJ / 608 kcal
- Protein
- 18.4 g
- Carbohydrates
- 13.5 g
- Fat
- 48.6 g
- Saturated Fat
- 6.6 g
- Fibre
- 25.6 g
- Sodium
- 649.9 mg
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